When you're making instant brown rice for this recipe, add extra flavor by cooking the rice in vegetable broth (a 14-ounce can) instead of 1 3/4 cups water.Olive oil is a healthier alternative to sesame oil, but it does have a different taste. Try using half sesame and half olive oil to cut back on excess sodium.

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Credit: Oxmoor House

Recipe Summary test

prep:
5 mins
cook:
7 mins
total:
12 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat sesame oil in a large nonstick skillet over high heat. Add mushrooms and next 4 ingredients; stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and remaining ingredients; cook until thoroughly heated.

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Source

Cooking Light Superfast Suppers

Nutrition Facts

262 calories; calories from fat 20%; fat 5.7g; saturated fat 0.8g; mono fat 1.4g; poly fat 1.2g; protein 8.2g; carbohydrates 45.1g; fiber 4.4g; cholesterol 53mg; iron 1.2mg; sodium 736mg; calcium 20mg.
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